Bistro-Style Roast Chicken

Dark golden crispy skin and tender juicy meat makes this chicken a weekly must.  It is delicious served with salad or seasonal vegetables.

• Difficulty: Easy
• Category: Mid Week Meals, Summer Days
• Cuisine: British
• Cooking Method: Roast

Ingredients

• 1 tbsp fresh or dried rosemary (finely chopped)
• 3 garlic cloves (peeled & finely chopped)
• 1 lemon (juice only)
• 60 g unsalted butter (softened)
• 1/4 tsp cayenne pepper
• 1 pinch paprika
• salt & pepper (freshly ground)
• 1 medium chicken

Instructions

1. Preheat oven to 220°C/200°C Fan/Gas mark 7.
2. In a small bowl mix together all the ingredients, season to taste.
3. Coat the chicken all over with the herb mixture. Place the chicken on an oiled rack in a large, heavy roasting tin. Pour 250ml water into the pan, you may need to add more water to the pan if becomes dry during roasting.
4. Roast the chicken, basting several times with the pan juices, for one hour or until golden brown and the juices run clear when the thigh is pierced with a knife.
5. Let rest for about 10 minutes before carving. Enjoy!